This product is obtained by white vinification of Nero di Troia grape variety, coming only from our vineyards. The skin remains in contact with the most for not more than 6 hours, thereafter are displaced and the must ferments at 16°C. During the cryomaceration at 5°C is possible to delicately extract color and flavors from the skin.
The harvest is manual in crates during September when the grapes are still not quite mature.